The ScanMan
Mississippi FFA State CDEs
Apr 11, 2025
Sr. Meat Science
Overall

ID: 228 - -
Team Name: Smithville
Participant Name:
A. H.
Individual Rank: 9
Individual Total Score: 222
Team Rank: 3
Team Total Score: 833
View e-Scansheet

DefinitionResponsesScore
T-Bone Steaks
PartContestantJudge
131423241
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
36
Pork Chops
PartContestantJudge
212341234
Placing 2 - Cut A7
Placing 2 - Cut B3
Placing 2 - Cut C3
50
New York Strips
PartContestantJudge
321434132
Placing 3 - Cut A3
Placing 3 - Cut B7
Placing 3 - Cut C3
21
Beef Carcasses
PartContestantJudge
431243241
Placing 4 - Cut A7
Placing 4 - Cut B3
Placing 4 - Cut C7
33
Placing Class 5
 
Placing Class 6
 
Placing Sum
140
Questions on Placing Classes
PartContestantJudge
122
243
323
434
513
621
741
813
934
1022
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Lamb
Primal: H - Rib or Rack
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Pork
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
5Species: Lamb
Primal: E - Ham or Leg
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
8Species: Pork
Primal: F - Loin
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: K - Side (Belly)
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: L - Spareribs
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
12Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
13Species: Beef
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
14Species: Beef
Primal: E - Ham or Leg
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
15Species: Lamb
Primal: F - Loin
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: I - Round
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
19Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: E - Ham or Leg
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
23Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
24Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
25Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: L - Spareribs
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
27Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
28Species: Beef
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
29Species: Beef
Primal: D - Flank
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
30Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
62
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1DC
2CB
3DB
4BD
5BB
Written Exam - Points per Question2
2
Written Exam #6-10
PartContestantJudge
6CB
7AA
8CB
9CB
10BB
Written Exam - Points per Question2
4
Written Exam #11-15
PartContestantJudge
11CB
12DC
13AC
14DD
15CD
Written Exam - Points per Question2
2
Written Exam #16-20
PartContestantJudge
16BC
17AC
18DD
19AD
20BD
Written Exam - Points per Question2
2
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
10

AWS100: Saturday, June 14, 2025